Strawberry rhubarb tiramisu
A refreshing & vegan version of the classic with rhubarb and strawberries
Servings: 6 Portions
Ingredients
Rhubarb compote
- 300 gr (10.5 oz.) rhubarb alternatively strawberries
- some water
- 1 Tbsp maple syrup
- 1 Tsp vanilla extract
Sponge cake
- 75 ml (1/3 cup) soy milk or any other plant-based milk
- 200 ml (1 cup) sparkling water
- 100 gr (1/2 cup) raw cane sugar
- 1 tsp vanilla extract
- Zest 1 lemon
- 250 gr (2 cups) spelt flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 Tbsp apple cider vinegar
Creme
- 120 gr (4 oz.) Ricotta vegan (e.g. New Roots)
- 150 gr (5 oz.) curd vegan
- 2 Tbsp lemon juice
- 75 gr (1/3 cup) powdered sugar
- 300 ml (1 ¼ cup) soy cream whippable
- 200 gr (7 oz.) strawberries
Instructions
Rhubarb compote
- Finely chop the rhubarb and put all ingredients in a pot
- Let simmer for 10-15 minutes until the rhubarb is soft and slightly fallen apart
Sponge cake
- Preheat the oven to 180°C (356°F)
- Mix flour, sugar, baking soda and baking powder in a bowl, add the moist ingredients and mix until smooth
- Put into a greased or with baking paper covered square baking pan (approx. 20x30 cm/8x12”) and bake for 20 minutes – check with a stick if well done
Creme
- Put ricotta, curd, powdered sugar, lemon juice and vanilla in a bowl and mix until creamy
- Whip the soy cream until it’s firm and carefully fold in the ricotta curd mix
Tiramisu
- Cut the strawberries in slices
- Cut the cooled off sponge cake in half horizontally and place one half in a casserole (approx. 20x30 cm/8x12“). Coat it with half of the compote and place the strawberry slices on it. Then add half of the cream on top
- Repeat with the 2nd half of the sponge cake, finish with the cream and powder the tiramisu with strawberry powder/cocoa
- Let it steep in the fridge for 4-6 hours
Notes
You can also just use strawberries for the recipe. Make a compote with them (same amount as the rhubarb) and use fresh ones as well.